Best 20 Potato Casserole Recipes

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Calling all potato lovers! Get ready to embark on a culinary journey with our diverse collection of potato casserole recipes. From the classic comfort of Southern-style potato casserole to the hearty and flavorful Mexican potato casserole, and the creamy indulgence of cheesy potato casserole, we've got something for every palate. Whether you're looking for a quick and easy weeknight meal or a showstopping dish for your next potluck, our recipes have you covered. With step-by-step instructions and a variety of ingredients to choose from, you'll be able to create a potato casserole that's sure to become a family favorite. So, gather your ingredients, preheat your oven, and let's dive into the world of potato casseroles!

Check out the recipes below so you can choose the best recipe for yourself!

HAMBURGER POTATO CASSEROLE



Hamburger Potato Casserole image

This is a recipe that my Grandmother used to keep me and my finicky cousins well fed! It is very kid friendly, and adults like it too!

Provided by GRAVYCLAN

Categories     Main Dish Recipes     Casserole Recipes     Vegetable

Time 1h30m

Yield 6

Number Of Ingredients 8

1 pound lean ground beef
3 cups peeled and thinly sliced potatoes
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup chopped onion
¾ cup milk
salt to taste
freshly ground pepper, to taste
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium skillet over medium heat, brown the ground beef; drain fat.
  • In a medium mixing bowl, combine cream of mushroom soup, onion, milk, salt and pepper to taste.
  • Alternately layer the potatoes, soup mixture and meat in a 11x7 inch (2 quart) baking dish. Bake in the preheated oven for 1 to 1 1/2 hours, or until potatoes are tender. Top with Cheddar cheese, and continue baking until cheese is melted.

Nutrition Facts : Calories 402.8 calories, Carbohydrate 17.1 g, Cholesterol 83.3 mg, Fat 26.9 g, Fiber 1 g, Protein 22.1 g, SaturatedFat 12.2 g, Sodium 538.3 mg, Sugar 4 g

THE BEST SWEET POTATO CASSEROLE



The Best Sweet Potato Casserole image

We opted for a nutty crumb topping over marshmallows to create a pleasantly crunchy contrast to the creamy and soft mashed sweet potatoes. The filling gets a pumpkin pie-like treatment, with brown sugar and vanilla for a deep caramel flavor and butter and eggs for richness. This recipe is bound to become a holiday staple.

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 12

1/2 stick (4 tablespoons) unsalted butter, melted, plus more for buttering the baking dish
3 to 4 large sweet potatoes (about 1 3/4 pounds), peeled and cubed
1/2 cup milk
1/4 cup brown sugar, packed
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
2 large eggs
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1/2 stick (4 tablespoons) unsalted butter, melted
1/4 teaspoon kosher salt
3/4 cup chopped pecans

Steps:

  • For the sweet potatoes: Add 1 3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.
  • For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
  • Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.
  • For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Spread the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.

POTATO SAUSAGE CASSEROLE



Potato Sausage Casserole image

The subtle spices in this sausage potato casserole give it a distinctive flavor that my family has loved for years. Not only is this hearty casserole a great main dish on your dinner table, it also reheats nicely. -Mrs. Fred Osborn, Thayer, Kansas

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 6 servings.

Number Of Ingredients 9

1 pound bulk pork sausage
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
3/4 cup 2% milk
1/2 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups sliced peeled potatoes
2 cups shredded cheddar cheese
Minced fresh parsley, optional

Steps:

  • Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink, breaking it into crumbles; drain and set aside. Combine soup, milk, onion, salt and pepper. , In a greased 2-qt. baking dish, layer half the potatoes, soup mixture and sausage. Repeat layers. , Cover and bake until potatoes are tender, 60-65 minutes. Sprinkle with cheese; bake, uncovered, until cheese is melted, 2-3 minutes. If desired, garnish with parsley.

Nutrition Facts : Calories 430 calories, Fat 29g fat (15g saturated fat), Cholesterol 77mg cholesterol, Sodium 1130mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein.

EASY LOADED BAKED POTATO CASSEROLE



Easy Loaded Baked Potato Casserole image

Great and easy potato casserole packed with bacon, Cheddar, and green onions.

Provided by Gemini26

Categories     Side Dish     Potato Side Dish Recipes

Time 1h10m

Yield 10

Number Of Ingredients 9

10 Yukon Gold potatoes, peeled and halved
6 slices bacon
1 ½ cups shredded Cheddar cheese, divided
1 cup evaporated milk
½ cup sour cream
1 teaspoon salt
½ teaspoon ground black pepper
1 cup sliced green onions, divided
½ cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and return potatoes to pot.
  • Meanwhile, arrange bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels and crumble.
  • Combine 1 1/2 cup Cheddar cheese, evaporated milk, sour cream, salt, and black pepper in the pot with potatoes. Mash with a potato masher until creamy. Spread potato mixture into prepared baking dish.
  • Bake in preheated oven for 25 minutes; sprinkle with bacon, green onions, and remaining 1/2 cup Cheddar cheese. Return to oven and continue baking until cheese is melted, about 5 minutes more.

Nutrition Facts : Calories 279.2 calories, Carbohydrate 26.2 g, Cholesterol 42.1 mg, Fat 14.2 g, Fiber 2.3 g, Protein 12.5 g, SaturatedFat 8.2 g, Sodium 541.8 mg, Sugar 2.9 g

SWEET POTATO AND APPLE CASSEROLE



Sweet Potato and Apple Casserole image

This wonderful sweet potato recipe tastes like a dessert. It's always a favorite.

Provided by Tamby Plue

Categories     Side Dish     Casseroles     Sweet Potato Casserole Recipes

Time 1h15m

Yield 8

Number Of Ingredients 9

3 sweet potatoes, peeled and quartered
½ cup firmly packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 large cooking apples - peeled, cored and cut into 1/4 inch rings
¼ cup all-purpose flour
¼ cup firmly packed brown sugar
¼ cup butter
¼ cup chopped pecans

Steps:

  • Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil and cook 25 minutes, or until tender but firm. Drain, cool and cut into 1/4 inch slices.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking dish.
  • In a small bowl, mix brown sugar, cinnamon and nutmeg.
  • Layer sweet potatoes, brown sugar mixture and apples in the prepared baking dish.
  • In a medium bowl, mix flour, brown sugar, butter and pecans. Sprinkle over the sweet potatoes.
  • Bake in the preheated oven 30 minutes, or until lightly browned.

Nutrition Facts : Calories 239.2 calories, Carbohydrate 41.2 g, Cholesterol 15.3 mg, Fat 8.5 g, Fiber 3.4 g, Protein 1.7 g, SaturatedFat 4 g, Sodium 74.1 mg, Sugar 27.8 g

YUMMY SWEET POTATO CASSEROLE



Yummy Sweet Potato Casserole image

My family begs me to make this creamy baked dish every Thanksgiving and Christmas. What makes it so good is the pecan topping! Try it and I'm sure it will become your new tradition!

Provided by TINA B

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h

Yield 12

Number Of Ingredients 11

4 cups sweet potato, cubed
½ cup white sugar
2 eggs, beaten
½ teaspoon salt
4 tablespoons butter, softened
½ cup milk
½ teaspoon vanilla extract
½ cup packed brown sugar
⅓ cup all-purpose flour
3 tablespoons butter, softened
½ cup chopped pecans

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
  • In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.
  • In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
  • Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

Nutrition Facts : Calories 226.1 calories, Carbohydrate 30.1 g, Cholesterol 49.6 mg, Fat 11.1 g, Fiber 1.9 g, Protein 2.9 g, SaturatedFat 4.9 g, Sodium 187.5 mg, Sugar 19.8 g

LOADED BAKED POTATO CASSEROLE



Loaded Baked Potato Casserole image

This casserole combines all the irresistible features of a loaded spud, but is cooked and served family style for an extra-hearty side.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h35m

Yield 8 servings

Number Of Ingredients 8

Nonstick cooking spray
6 slices bacon, cut 1/2-inch thick
2 1/4 pounds russet potatoes (about 4), scrubbed clean and cut into 1-inch chunks
Kosher salt and freshly ground black pepper
6 ounces cream cheese, at room temperature
2 cups shredded Cheddar
2/3 cup sour cream
2 scallions, white and light green parts only, thinly sliced

Steps:

  • Preheat the oven to 425 degrees F and spray a 3-quart casserole dish with nonstick spray. Set aside.
  • Cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until brown and crispy, 6 to 7 minutes. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of the bacon drippings.
  • Put the potatoes into the prepared casserole dish. Toss with the reserved 2 tablespoons bacon drippings, 1 teaspoon salt and 1/2 teaspoon pepper. Roast until the potatoes are soft and begin to brown, about 45 minutes.
  • Meanwhile, mix together the cream cheese and 1 cup Cheddar in a bowl until well combined. Dollop over the potatoes, then sprinkle with the remaining cup Cheddar and bake until the cheese is melted and bubbly and the potatoes are completely cooked through when poked with a knife, 13 to 15 minutes.
  • Dollop the sour cream evenly over the casserole and sprinkle with the scallions and bacon pieces.

EASY MASHED POTATO CASSEROLE



Easy Mashed Potato Casserole image

Great for preparing beforehand and then an easy 35-minute bake when company comes over.

Provided by Dawnsigkap

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 1h15m

Yield 10

Number Of Ingredients 10

2 tablespoons butter
9 large potatoes, peeled
1 (8 ounce) container sour cream
1 (6 ounce) package cream cheese
1 teaspoon onion salt
½ teaspoon garlic powder
1 dash ground black pepper
½ cup shredded Cheddar cheese
1 pinch dried parsley flakes, or to taste
1 pinch paprika, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter a casserole dish.
  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes.
  • Drain potatoes; reserve water for mashing, if necessary. Add sour cream, cream cheese, onion salt, garlic powder, and pepper; beat until creamy. Pour into the prepared dish. Cover with Cheddar cheese, parsley, and paprika.
  • Bake, uncovered, until cheese is bubbly, about 35 minutes.

Nutrition Facts : Calories 408.4 calories, Carbohydrate 59.9 g, Cholesterol 40.7 mg, Fat 15.2 g, Fiber 7.4 g, Protein 10.2 g, SaturatedFat 9.4 g, Sodium 315.5 mg, Sugar 2.7 g

GWEN'S OLD-FASHIONED POTATO-BEEF CASSEROLE



Gwen's Old-Fashioned Potato-Beef Casserole image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 11

3 pounds red potatoes, peeled and sliced 1/4-inch thick
Salt
Vegetable oil, to coat pan
1 pound lean ground beef
1/2 onion, chopped
4 tablespoons (1/2 stick) butter
1/4 cup all-purpose flour
Black pepper
2 cups milk
2 cups grated sharp Cheddar
1/2 cup unseasoned dry breadcrumbs

Steps:

  • Place the potatoes in a large saucepan with water to cover by 1 inch. Add a generous pinch of salt and cook for 15 minutes, or until tender. Potatoes cook quickly. Test often for tenderness and don't overcook them. Alternatively, cook the potatoes in a pressure cooker for 5 minutes, releasing the pressure immediately to prevent overcooking. Drain the potatoes and arrange them in a 6- by 9- by 2-inch casserole dish.
  • In a large skillet, add a little oil to coat the pan. Combine the beef and onion and cook together over medium heat until the beef is browned and the onion softened, about 10 minutes. Drain excess fat.
  • Preheat the oven to 350 degrees F.
  • Melt the butter in a medium saucepan and whisk in the flour to make a roux. Cook over medium heat, whisking constantly, until the mixture bubbles and the flour turns light brown in color. Gradually whisk in the milk and continue to stir while cooking over medium heat. When the mixture thickens, season with salt and pepper, then stir in the cheese and browned beef and onions.
  • Pour the ground beef mixture over the potatoes and bake the casserole for 20 minutes, until heated through and bubbling. Sprinkle the breadcrumbs on top of the casserole and bake until the crumbs are toasted, about 5 minutes longer.

GROUND BEEF AND POTATO CASSEROLE



Ground Beef and Potato Casserole image

Make and share this Ground Beef and Potato Casserole recipe from Food.com.

Provided by Andi Longmeadow Farm

Categories     Potato

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 19

3 medium white potatoes (pared, and sliced very thin)
1 lb lean ground beef
1/2 cup onion, chopped
1/4 cup celery, chopped
1 teaspoon garlic, minced
1 teaspoon celery leaves (fresh or dried optional)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon red pepper flakes (spicy optional)
2 tablespoons butter
2 tablespoons flour
3/4 cup milk (add a little more if needed)
1/2 cup grated cheddar cheese
1/2 teaspoon nutmeg
1/4 teaspoon chili powder (optional)
1 pinch salt
1 pinch pepper
1 pinch paprika
grated cheddar cheese

Steps:

  • Spray a baking dish with cooking spray.
  • Preheat oven 375 degrees.
  • Spray a large skillet with cooking spray and brown ground beef.
  • Drain ground beef, if necessary.
  • Add onions and celery to same skillet and cook until soft, adding rest of spice ingredients through pepper flakes. Stir well. But in a bowl and set to the side.
  • In same skillet, melt butter (or use 1 tablespoon of leftover grease from browning ground beef). Add flour to butter, stirring for one minute over medium-high heat.
  • Gradually add milk and cook till bubbly and thickened.
  • Add cheese, nutmeg, salt, pepper, and chili powder continue to stir until melted.
  • Spoon 1/4 cup of the ground beef mixture and spread evenly on bottom of a baking dish.
  • Add 1 layer of potatoes.
  • Alternate ground beef mixture, then potatoes until completely used.
  • Pour cheese sauce over ground beef and potato mixture.
  • Top with a pinch of paprika and grated cheese.
  • Bake for 1 hour, or until potatoes and beef are bubbly and done.

CHEESY HASH POTATO CASSEROLE



Cheesy Hash Potato Casserole image

A friend gave this recipe to me and I've made it often. I've tried others, but always go back to this one. It's great when you need to feed a large gathering.

Provided by Taste of Home

Categories     Breakfast     Side Dishes

Time 1h10m

Yield 8-10 servings.

Number Of Ingredients 9

1 package (30 ounces) frozen shredded hash brown potatoes, thawed
2 cups sour cream
2 cups shredded sharp cheddar cheese
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup chopped onion
1/4 cup butter, melted
2 tablespoons chopped fresh parsley
1/2 teaspoon pepper
1/4 teaspoon salt

Steps:

  • In large bowl, combine all ingredients. Transfer to ungreased 2-qt. baking dish. Bake, uncovered, at 350° for 1 hour or until heated through.

Nutrition Facts : Calories 315 calories, Fat 21g fat (14g saturated fat), Cholesterol 71mg cholesterol, Sodium 508mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.

BAKED POTATO CASSEROLE



Baked Potato Casserole image

I created this baked potato casserole with input from friends and neighbors. It makes a great side dish for special meals. - Karen Berlekamp, Maineville, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 24 servings.

Number Of Ingredients 10

5 pounds red potatoes, cooked and cubed
1 pound sliced bacon, cooked and crumbled
1 pound cheddar cheese, cubed
4 cups 16 ounces shredded cheddar cheese
1 large onion, finely chopped
1 cup mayonnaise
1 cup sour cream
1 tablespoon minced chives
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a very large bowl, combine potatoes and bacon. In another large bowl, combine the remaining ingredients; add to potato mixture and gently toss to coat. , Transfer to a greased 4-1/2-qt. baking dish. Bake, uncovered, at 325° for 50-60 minutes or until bubbly and lightly browned.

Nutrition Facts : Calories 347 calories, Fat 25g fat (12g saturated fat), Cholesterol 58mg cholesterol, Sodium 508mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 14g protein.

LOADED BAKED POTATO & CHICKEN CASSEROLE



Loaded Baked Potato & Chicken Casserole image

Make and share this Loaded Baked Potato & Chicken Casserole recipe from Food.com.

Provided by bsmith1

Categories     Chicken

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 11

2 lbs chicken breasts, cubed
8 potatoes, cubed
1/3 cup olive oil
1 1/2 teaspoons salt
1 tablespoon fresh ground pepper
1 tablespoon paprika
2 tablespoons garlic powder
3 tablespoons hot sauce
2 cups cheddar cheese, shredded
1 cup bacon, crumbled
1 cup green onion, diced

Steps:

  • Preheat oven to 500 degrees.
  • In large bowl mix olive oil, salt, pepper, paprika, garlic powder and hot sauce.
  • Add potatoes to bowl and allow to marinate for 10 minutes.
  • Using a strainer and another bowl, drain the potatoes. Collect all remaining sauce in one bowl and set aside.
  • Coat baking dish with cooking spray.
  • Spread potatoes evenly in baking dish and bake for 45 minutes, stirring every 15 minutes.
  • Fry bacon and set aside to drain.
  • Using the bacon grease, brown the chicken cubes and add them to the remaining sauce. Coat the chicken cubes evenly in the sauce.
  • Once potatoes are done, spread the chicken on top. Bake for 12 minutes.
  • Crumble the bacon, grate the cheese, and chop the green onions.
  • Layer the cheese, bacon, and half of the green onions and bake for 3 - 5 minutes more, until the cheese is melted.
  • Add fresh green onions before serving.

BUFFALO CHICKEN AND ROASTED POTATO CASSEROLE



Buffalo Chicken and Roasted Potato Casserole image

This recipe was passed to me by a friend whose husband loved Buffalo wings and baked potatoes. I made it for the first time for my crew of boys and it was a big hit. Being a single working mom and short on time, I made some shortcuts to the recipe and to my surprise, it tasted even better.

Provided by mammak

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h20m

Yield 10

Number Of Ingredients 12

cooking spray
6 tablespoons hot pepper sauce
⅓ cup olive oil
2 tablespoons garlic powder
1 tablespoon freshly ground black pepper
1 tablespoon paprika
1 ½ teaspoons salt
8 potatoes, cut into 1/2-inch cubes
2 pounds skinless, boneless chicken breast halves, cut into 1/2-inch cubes
2 cups shredded Mexican cheese blend (such as Great Value Fiesta Blend®)
1 cup crumbled cooked bacon
1 cup diced green onions

Steps:

  • Preheat oven to 500 degrees F (260 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Heat hot pepper sauce, olive oil, garlic powder, black pepper, paprika, and salt in a large skillet over low heat, stirring until thoroughly combined. Turn off heat. Toss potatoes in batches with the hot pepper sauce mixture to coat and use a slotted spoon to transfer potatoes to the prepared baking dish. Leave remaining sauce in skillet. Mix chicken into remaining sauce and allow to marinate while potatoes roast.
  • Bake potatoes until tender inside and crisp and brown outside, 45 to 50 minutes, stirring every 10 to 15 minutes.
  • Reduce oven heat to 400 degrees F (205 degrees C).
  • Spread chicken cubes over roasted potatoes. Sprinkle Mexican cheese blend, cooked bacon, and green onions over chicken. Return to oven and bake until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.
  • Bake in oven until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.

Nutrition Facts : Calories 500.7 calories, Carbohydrate 33.8 g, Cholesterol 92.5 mg, Fat 25.5 g, Fiber 4.6 g, Protein 34.4 g, SaturatedFat 10.1 g, Sodium 1244.8 mg, Sugar 2.1 g

SWEET POTATO CASSEROLE WITH PECANS



Sweet Potato Casserole with Pecans image

You can't have a holiday dinner without a sweet potato souffle! And this is a wonderful version. I got this from my mother-in-law, who got the recipe from a neighbor.

Provided by Mienna

Categories     Side Dish     Casseroles     Sweet Potato Casserole Recipes

Time 1h35m

Yield 12

Number Of Ingredients 11

4 sweet potatoes, cut into chunks
1 ⅓ cups white sugar
¾ cup milk
3 eggs, beaten
¾ teaspoon salt
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 ½ cups brown sugar
1 ½ cups chopped pecans
¾ cup all-purpose flour
½ cup margarine, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Cover sweet potatoes with water in a large pot; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a large bowl.
  • Mash potatoes with white sugar, milk, eggs, salt, vanilla extract, and cinnamon. Spread mixture in prepared baking dish.
  • Mix brown sugar, pecans, and flour in another bowl. Pour margarine over pecan mixture; toss until mixture resembles coarse crumbs. Sprinkle over potato mixture.
  • Bake in preheated oven until pecan topping is hard, about 1 hour.

Nutrition Facts : Calories 436.3 calories, Carbohydrate 64.2 g, Cholesterol 47.7 mg, Fat 18.9 g, Fiber 3.9 g, Protein 5.4 g, SaturatedFat 2.7 g, Sodium 303.6 mg, Sugar 44.5 g

POTATO AND CABBAGE CASSEROLE



Potato and Cabbage Casserole image

I have fond memories of Mom making this home-style supper in our farmhouse kitchen. The mild cabbage flavor appeals to everyone. - Nancy Mathiowetz, Hector, Minnesota.

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 10 servings.

Number Of Ingredients 9

5 cups shredded cabbage
6 medium potatoes, sliced
4 medium carrots, sliced
1 small onion, chopped
1 teaspoon salt
1/2 teaspoon pepper
1 pound lean ground beef
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-1/2 ounces) condensed vegetable beef soup, undiluted

Steps:

  • In a large bowl, combine the first six ingredients. Crumble beef over mixture; toss gently. Transfer to a greased 3-qt. baking dish. Spread soups over top. , Cover and bake at 350° for 1-1/2 hours or until the meat is no longer pink and the vegetables are tender.

Nutrition Facts : Calories 228 calories, Fat 8g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 677mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 4g fiber), Protein 13g protein.

SAUSAGE POTATO CASSEROLE



Sausage Potato Casserole image

This hearty casserole has become one of my family's favorites. It's easy to make and a delicious way to use sausage. I make it for brunch and often take it to potlucks.

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 4-6 servings.

Number Of Ingredients 8

1 pound bulk pork sausage
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
3/4 cup whole milk
1/4 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups thinly sliced peeled potatoes (about 1-1/4 pounds)
1 cup shredded cheddar cheese

Steps:

  • In a large skillet, cook sausage over medium heat until no longer pink; drain. In a large bowl, combine the soup, milk, onion, salt and pepper. , In an ungreased 11x7-in. baking dish, layer half the potatoes, soup mixture and sausage; repeat layers. , Cover and bake at 350° for 1-1/2 hours or until potatoes are tender. Uncover and sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 350 calories, Fat 23g fat (10g saturated fat), Cholesterol 54mg cholesterol, Sodium 995mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 13g protein.

POTATO CASSEROLE



Potato Casserole image

Trisha Yearwood's potato casserole from Food Network is extra-savory thanks to cheddar and bacon.

Provided by Trisha Yearwood

Categories     side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 11

Nonstick cooking spray, for greasing the baking dish
6 large russet potatoes
Pinch salt
8 ounces sliced bacon
1 cup milk
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup (1/2 stick) unsalted butter
Pinch garlic salt
Pinch freshly ground black pepper
2 cups grated Cheddar

Steps:

  • Preheat the oven to 400 degrees F. Grease a 2-quart baking dish with cooking spray.
  • Peel the potatoes and cut them into 1-inch cubes. Place the potatoes and salt in a pressure cooker with water to cover and bring to a boil. Reduce the heat and simmer the potatoes until very tender, about 5 minutes. (If you do not have a pressure cooker, boil the potatoes in a pot of water with a pinch of salt until tender, about 20 minutes.)
  • While the potatoes boil, cook the bacon in a medium skillet over medium heat until browned and cooked through, 8 to 10 minutes. Drain the bacon on paper towels and, when cool enough to handle, crumble it into small pieces. Set aside.
  • Add the milk, mayonnaise, sour cream, butter, garlic salt, pepper and 1 cup of the cheese to a stand mixer with a paddle attachment. Whip the mixture until thoroughly combined. Drain the potatoes and add to the mixer. Mix again to combine and the potatoes are whipped smooth.
  • Spoon the mixture into the prepared baking dish. Sprinkle the crumbled bacon and remaining 1 cup cheese over the top and bake until the cheese is melted and the casserole is heated through, about 20 minutes.

TWICE-BAKED POTATO CASSEROLE



Twice-Baked Potato Casserole image

Easy and delicious! Always a favorite with everyone!

Provided by JillNicole

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 1h5m

Yield 10

Number Of Ingredients 8

1 teaspoon butter
10 russet potatoes, peeled and cubed
salt to taste
1 (8 ounce) container sour cream
1 (8 ounce) package cream cheese
2 cups shredded Cheddar cheese, divided
1 (3 ounce) package real bacon bits
2 tablespoons chopped chives

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with butter.
  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and return to the pot.
  • Season potatoes with salt and mash until smooth. Stir in sour cream and cream cheese. Stir in 1 1/2 cup Cheddar cheese and bacon bits. Spread potato mixture in the prepared baking pan.
  • Bake in the preheated oven until heated through, about 20 minutes. Sprinkle remaining 1/2 cup Cheddar cheese on top; continue baking until cheese is melted, 5 to 10 minutes more. Garnish with chives.

Nutrition Facts : Calories 475.6 calories, Carbohydrate 53.1 g, Cholesterol 65.4 mg, Fat 22.5 g, Fiber 3.7 g, Protein 17.7 g, SaturatedFat 13.6 g, Sodium 515.3 mg, Sugar 2 g

CHEESY SAUSAGE AND POTATO BREAKFAST CASSEROLE



Cheesy Sausage and Potato Breakfast Casserole image

A delicious crowd-pleaser for brunch. Can also be made the night before and refrigerated, then baked in the morning.

Provided by MATTOON250

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 2h5m

Yield 8

Number Of Ingredients 8

1 ½ pounds potatoes, peeled
cooking spray
1 (16 ounce) package pork breakfast sausage
1 sweet onion, chopped
7 eggs
1 (8 ounce) package Cheddar cheese, grated, divided
½ cup milk
salt and ground black pepper to taste

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
  • Bake in the preheated oven until potatoes are soft, 50 minutes to 1 hour. Remove potatoes from oven and let cool until safe to handle, at least 15 minutes.
  • Reduce oven temperature to 350 degrees F (175 degrees C). Spray a casserole dish or 9x13-inch pan with cooking spray.
  • Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer sausage to a bowl. Saute onion in the same skillet until translucent, about 5 minutes. Transfer onion to the bowl with the cooked sausage.
  • Mix eggs, half the Cheddar cheese, milk, salt, and pepper into the bowl with the sausage mixture.
  • Grate potatoes and add to the bowl of sausage mixture. Pour mixture into the prepared dish; place remaining Cheddar cheese on top.
  • Bake in the preheated oven until casserole is heated through and cheese is melted and bubbly, about 35 minutes.

Nutrition Facts : Calories 398.7 calories, Carbohydrate 18 g, Cholesterol 225.8 mg, Fat 26.2 g, Fiber 2.1 g, Protein 22.5 g, SaturatedFat 11.7 g, Sodium 772.7 mg, Sugar 2.4 g

Tips:

- To save time, use pre-shredded cheese and frozen hash browns if you like. - For a creamy casserole, use heavy cream or sour cream. For a lighter version, use low-fat or non-fat milk. - Add 1/2 cup chopped cooked bacon or sausage for a savory twist. - Add 1/2 cup chopped green onions or red bell peppers for a pop of flavor. - If you don't have a casserole dish, use a 9x13 inch baking dish. - Bake the casserole for 45-50 minutes, or until the potatoes are tender and the cheese is melted and bubbly. - Let the casserole rest for 10 minutes before serving. This will help it set and make it easier to slice.

Conclusion:

Potato casserole is a versatile and easy-to-make side dish that can be enjoyed by people of all ages. With its creamy texture, cheesy flavor, and crispy potato topping, it's sure to be a hit at your next gathering. So next time you're looking for a comforting and delicious side dish, give this potato casserole a try. It's sure to become a new family favorite.

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